Garden Vegetable Soup - One Pot Meal

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Garden Vegetable Soup

This soup takes advantage of summer vegetables and their aromatic flavors. If you have fresh ones from the garden they would be perfect for this one pot meal.

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Ingredients:

1 tbsp. olive oil
1 onion thinly sliced
1 large leek, split and thinly sliced
1 carrot cut into fourths, thinly sliced
1 garlic colve, finely chopped
6 cups water
1 potato, diced

1 parsnip, finely diced
1 small kohlrabi or turnip, diced
5 1/2 oz./150 g green beans, cut into small pieces
5 1/2 oz/150g fresh or frozen peas
2 small zucchini, cut into 4ths lengthwise and sliced
14 oz/400 g canned small cannellini beans, drained and rinsed
3 1/2 oz/100 g spinach leaves, cut into thin ribbons

Pesto:

1 large garlic clove, very thinly chopped
1/2 cup fresh basil leaves
1 cup freshly grated Paremsan Cheese
4 tbsp. extra virgin olive oi

Directions:

Heat the oil in a large pan. Cook the onion and leek over low heat, stirring occasionally, for minutes. Add the celery, carrot, and garlic, cover and cook for another 5 minutes.
Add the water, potato, parsnip, kohlrabi or turnip, and green beans. Bring to a boil, lower the heat, cover and simmer for 5 minutes.
Add thepeas, zucchini, and small cannellini beans and season to taste. Cover and simmer for about 25 minutes, until all the vegetables are tender.
Meanwhile, make the pesto. Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary. Alternatively pound together using a pestle and mortar.
Add the spinach to the soup and simmer for 5 minutes. Stir in spoonful of the pesto into the soup. Ladle into bowls and serve the remaining pesto separetely.